Baked Mango Donuts with Vegan Chocolate Glaze

When I was growing up, my dad would go to a little bakery early Saturday morning and get doughnuts for us. It wasn’t often, just a special treat. My favorite had more to do with the name than actually liking the taste. I was pretty bummed years later to find out that it wasn’t really called “Barbarian” Cream. hah

I haven’t eaten doughnuts in years, because I almost always feel sluggish and not that great afterward. I was curious about the vegan donuts I’ve been seeing on Instagram though. I decided to see if I could make a healthier version. After a couple of test runs and tweaks I came up with these mango donuts. They’re very tender, and taste really good! The best part is I haven’t experienced any of the downsides I remember from regular donuts. I already have ideas about apple cider donuts, and savory cornbread ones to eat with chili when cold weather comes back.

Baked Mango Donuts with Vegan Chocolate Glaze

Print Recipe
Serves: 6 Donuts


  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 3/4 cup unbleached flour
  • 1/4 cup almond flour
  • 1 tablespoon tapioca starch
  • 1/3 cup coconut sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup mango juice, at room temperature
  • 1 1/2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract
  • Chocolate Glaze:
  • 1/3 - 1/2 cup non-dairy chocolate chips



To make the flax egg, stir flaxseed meal and water in a small bowl; cover and refrigerate for 45 minutes. Remove to counter and preheat oven to 350°F. Lightly coat a 6 donut pan with non-stick cooking spray; set aside.


In a medium bowl, whisk the flours, tapioca starch, coconut sugar, baking powder, baking soda, cinnamon, and salt together; set aside.


In a small bowl (I used the glass measuring cup with the juice in it) , stir the mango juice, coconut oil, flax egg, and vanilla extract together. Pour into the flour mixture and stir just until combined.


Spoon the batter evenly between the donut wells. Smooth the tops and bake for 15 minutes, or until a toothpick inserted in one comes out clean. Remove pan to a wire rack, and allow donuts to cool in pan for 5 minutes, and them tap them out onto a cooling rack to cool completely.


Chocolate Glaze: Place the vegan chocolate chips (I used mini chips) in a small microwave safe bowl. Melt the chocolate chips in 30 second increments. Stirring after each increment until the chocolate is melted and shiny. It only took me a total of 1 minute. I used a small dinner knife to coat the donuts.


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